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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jodi Painschab


8 6-inch tortillas
1/4 cup chopped onions
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 tbsp margarine
3 tbsp flour
1 8 oz. sour cream
2 cup chicken broth
1 4 oz can diced green chilies
1 cup shredded Monterey Jack cheese
2 cups chopped cooked chicken

Preheat oven to 350. Warm tortillas in foil for about 10 minutes or until softened.
For Sauce:
In saucepan, cook onion, garlic, coriander, and pepper in margarine until onion is tender. Stir flour into sour cream and add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in 1/2 cup of cheese.
For filling:
Stir in 1/2 cup of sauce into chicken. Place about 1/4 cup of chicken filling on top of each tortilla. Roll up. Arrange rolls, seam side down in a lightly greased 12 x 7 1/2 x 2 inch baking dish. Top with remaining sauce. Bake covered for about 35 minutes or until heated thru. Sprinkle remaining cheese. Bake uncovered for about 5 minutes more or until cheese melts. Let stand for 10 minutes.
If desired, sprinkle with olives, tomatoes, green onions.

Personal Notes:
Personal Notes:
I usually double this recipe. Even the kids eat it--they think the peppers are pickles :)




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